Pistachio Cookies

Makes about 4 dozen cookies.

These cookies keep very well stored in a container, refrigerated. If you are running out of time you can just make the balls without placing the pistachio in the center. They are ideal for Passover and are gluten free.  

INGREDIENTS:

• 8 ounces pistachios, plus 1 ounce for decoration, toasted

• ½ teaspoon vanilla extract

• Lemon zest from one lemon

• 2 large egg whites, at room temperature

• 1/3 cup sugar

• ¼ cup confectioner’s sugar

PREPARATION:

1. Preheat the oven to 350F.

2. Line a 12x18 baking sheet with parchment paper.

3. In a food processor fitted with the steel blade, chop 8 ounces of the pistachios finely. Transfer to a bowl. Add vanilla extract and lemon zest.  Whisk the egg whites with the sugar and add to the nuts. Combine very well with a wooden spoon. The dough will be soft and a bit sticky.

4. Spread the confectioner sugar on a plate.

5. Form flat teaspoons of the nut mixture into balls. It is best to have wet hands and rinse them as needed. Then roll them in the sugar to coat well. Place on the cookie sheet and gently press a pistachio in the center of each cookie.

6. Bake for about 18 minutes, until the underside is lightly golden.

7. Cool on a wire rack.

Chocolate Prune Walnut Torte

Makes 16 servings.

Chocolaty, moist, delicious and easy to prepare, this torte remains fresh, refrigerated for quite a few days.  It also freezes very well.

You can make it more festive by serving it with berry sorbet or with fresh berry coulis or fresh berries.

INGREDIENTS:

• ¼ tablespoon unsalted margarine for greasing the pan

• 8 ounces pitted prunes, chilled

• 2 tablespoons unbleached all-purpose flour (See Note)

• 8 ounces walnuts

• 8 ounces high quality imported semi-sweet chocolate

• 6 large eggs separated, at room temperature

• 2/3 cup sugar

PREPARATION:

1. Preheat the oven to 400F

2. Grease the bottom and sides of a 10 x 2 ½ inch spring form pan with margarine, and then line it with parchment paper. Make sure that the paper extends a little over the rim to make it easier to lift after baking. Greasing the pan helps the paper adhere to it better.

3. Cut the chilled prunes into ¼ inch pieces. Transfer to a large bowl and mix with 2 tablespoons flour. (You can do this with your hands. The flour prevents the prunes from sticking together.)

4. Chop the walnuts medium fine in two batches in a food processor fitted with the steel blade.

5. Add to the prunes.

6. Cut the chocolate into small pieces and chop finely also in a food processor.

7. Add to the prunes/walnuts and combine well.

8. Beat the egg yolks at medium speed, adding the sugar gradually until pale and thick. With a rubber spatula, add the chocolate/prune/walnut mixture and combine well.

9. Beat the egg whites, at high speed until stiff. With a large rubber spatula, fold half of the whites into the mixture. Then reverse the process, pouring the mixture over the whites. Gradually fold the two together making a motion like a figure eight until combined well.

10. Spoon the batter into the prepared pan and smooth the top. Bake for 30 minutes. The top will be lightly brown and slightly firm to the touch.

11. Place on a wire rack to cool.

12. Refrigerating the torte will make it easier to slice.

NOTE:

If you wish to serve this torte on Passover, you can use potato starch or almond flour instead of unbleached all-purpose flour.   

Lemon Cake

Makes 16, 2-inch squares.

A simple no fuss dessert, or a midday snack with a cup of tea, this cake freezes very well.

INGREDIENTS:

• 8 tablespoons unsalted butter at room temperature

• 1 cup sugar

• Zest from 2 lemons

• 2 large eggs, at room temperature, lightly beaten

• 1¼ cups unbleached all-purpose flour

• 2 teaspoons baking powder

• 1/3 cup fine semolina

• 6 tablespoons full-fat plain yogurt   

• 5 tablespoons lemon juice

PREPARATION:

1. Preheat the oven to 350F.

2. Line a 9-inch square pan with parchment paper, making sure that the paper extends a little over the rim to make it easier to lift.

3. Place the butter and sugar in a medium bowl and beat/mix with a wooden spoon until the butter is pale and soft. Add the lemon zest.  Gradually beat in the eggs, a little at a time. With a rubber spatula fold in the flour, baking powder and semolina. Finally, add the yogurt and lemon juice.

4. Spoon the mixture into the prepared pan, SMOOTH THE TOP and bake for about 30 minutes or until the cake tester inserted in the center of the cake comes out clean.

5. Cool on a wire rack. When cold, dust with powdered sugar.  

Banana Bread

Makes 12 servings.

This banana bread is a lovely breakfast, brunch or snack. It freezes very well to have on hand. Leftovers can be toasted.  

INGREDIENTS:

• 8 tablespoons unsalted butter, cut into small pieces, at room temperature

• 3 large very ripe bananas, very finely mashed with a fork

• ½ cup light brown sugar

• 2 large eggs, at room temperature

• 1 ½ cups unbleached, all -purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon cinnamon

• 2 ounces semi-sweet chocolate, cut into small pieces

• ½ cup walnuts, coarsely chopped

PREPARATION:

1. Preheat the oven to 350F.

2. Grease a 9x5 inch loaf pan with some of the butter and line with parchment paper, extending the sides to make it easier to lift the cake after baking (greasing the pan first helps the parchment paper adhere better).

3. Beat the butter, at medium speed, for about 4 minutes, adding the sugar gradually. Add the eggs and continue beating until well combined.

4. With a large rubber spatula, fold the flour, baking powder, baking soda and cinnamon into the sugar mixture until well combined.

5. Add the bananas, chocolate and walnuts. Combine well.

6. Spread the batter in the prepared pan and bake for about 40 minutes. A cake tester inserted in the center should be dry and the edges a bit golden.

7. Cool on a wire rack.

Baked Apples with Cranberries

Makes 2 -4 servings.

This easy-to-make dessert is a warm, nutritious winter pick-me-up. The number of servings will depend on your appetite.

INGREDIENTS:

• 4 tablespoons dried cranberries  

• 2 tablespoons apricot jam

• 1 tablespoon honey

• 2 tablespoons sliced almonds

• 1/3 cup warm water 

• 2 small golden delicious apples

PREPARATION:

1. Preheat the oven to 375F.

2. In a small bowl combine the cranberries, jam, honey, almonds and warm water.   

3. Cut the apples in half lengthwise, core with a melon scooper and peel.

4. Place the apples tightly in an oven proof dish. 

5. Divide the cranberry mixture among the apples.

6. Bake the apples for about 40 minutes, until tender.

7. Serve with the accumulated juices.